“Vegan Coconut Cream Panna Cotta with Passion Fruit Sauce – A Vietnamese Dessert Masterpiece”

Discover this stunning vegan dessert recipe that brings together the rich flavors of coconut cream and tangy passion fruit sauce in a visually appealing presentation. Experience the taste of Vietnam with our Vegan Coconut Cream Panna Cotta with Passion Fruit Sauce recipe, perfect for special occasions or indulgent evenings at home.

🕒 (Prep, Cook, Total): 10 min prep, 20 min cook, 40 min total

🍽 Servings: 2 servings

🔥 Difficulty: Advanced

🌎 Cuisine: Vietnamese

Allergens

N/A

Ingredients

coconut milk, agar
agar, sugar, vanilla extract, lemon zest, salt, water, fresh passion fruits, white sugar, cornstarch, and cold water.

Instructions

In this cinematic, sensory experience, you'll learn to create a vegan dessert that combines the richness of coconut cream with the tangy sweetness of passion fruit sauce. Follow our step by step instructions for perfect results every time.

Chef’s Insight

This recipe captures the essence of Vietnamese desserts with its combination of creamy and tangy flavors.

Notes

Ensure that you use freshly squeezed lemon juice for the best flavor.

Substitutions

For a more dairy-like taste, substitute the coconut cream with almond milk.

Alternative Preparations

This recipe can also be prepared as individual servings in small cups or dessert glasses for added presentation appeal.

Alternative Methods

Use a double boiler to heat the mixture if you don't have a microwave.

Best Storage Practice

Store leftovers in an airtight container in the refrigerator and consume within 3 days.

Shelf Life

The passion fruit sauce can be stored for up to two weeks in the refrigerator.

Plating Tips

Use a white plate for contrast, garnish with fresh mint leaves or edible flowers, and serve with a sprig of lemongrass on the side.

Nutrition Facts

This dish is rich in fiber and antioxidants from the passion fruit sauce, while the agar-agar provides a vegan alternative to gelatin.